Enjoy the wonderful blues and jazz of Bruce Anthony and Sam Noble while you’re shopping at the market or relaxing and enjoying lunch.
Green Tent: Abbot’s Mill Nature Center will explain the Certified Wildlife Habitat program which provides education and resources on how to improve
water and soil quality through creation of native habitats. The program also provides recommendations for native plants and suggestions on how to address problems with invasive plants.
A librarian from the Rehoboth Beach Library will read to children at 1:00. The reading tent is located near the Information Tent.
Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at firstname.lastname@example.org to find out what help is needed.
1 cup cold unsalted butter, cut into 1/2-inch pieces
2 cups oats (regular or quick)
FOR THE TOPPING:
1 & 1/2 cups blueberry jam
8 ounces cream cheese, softened
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1. Preheat oven to 375°F. Grease a 9" x 13" x 2" baking pan. Line with aluminum foil or parchment paper. Lightly grease the lining.
Place the flour, brown sugar, sugar, baking powder, and salt in the bowl of a food processor. Pulse until combined (about 4 pulses). Add the butter and pulse until mixture is crumbly. Add the oats and pulse until blended.
Set aside 1 & 1/2 cups of oat mixture.
Press the remaining oat mixture evenly into the bottom of prepared pan. Bake 10 minutes.
Spread the jam evenly on top of the crust, leaving about 1/4-inch border around the edges.
Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla extract until well-blended and smooth.
Drop small dollops (a teaspoonful or less) of the cream cheese mixture on top of the preserves. Sprinkle the remaining oat mixture over the top of the bars.
Bake 30-35 minutes, or until bars are golden brown and set.
Cool completely before cutting into bars.
Simple to make and equally good served warm or at room temperature.
Makes 8 servings